Potato Stuffed Pita Bread Recipe
Calories: 13
Adjust Servings Here: 12 Pitas
Description
This potato stuffed pita bread is a classic often found in Middle Eastern bakeries. A basic pita bread dough folded over a generous potato filling before baking in the oven. The perfect treat for breakfast, snack, school lunch, or when you want a warm sandwich
Ingredients
Pita dough (12 pitas)
- 320 g (1⅓ cups) Warm water
- 9 g (2¼ tsp) Instant dry yeast 1 envelope
- 30 g (2 tbsp) Honey
- 30 g (4 tbsp) Olive oil
- 9 g (2 tsp) Salt
- 600 g (4¾ cups) All-purpose flour
Pita filling
- 3 cups (3 cups) Mashed potato (about 2 large) boiled and mashed or leftover mashed potato
- ¼ cup Onions Sautéed but raw works too
- 1/2 tsp Garlic minced
- ¼ cup Parmesan cheese optional
- ½ cup Parsley finely chopped
- ¼ tsp Pepper
- ½ tsp Salt
Instructions
Dough
- Yeast - In a small bowl combine lukewarm water, yeast, honey, and oil. Stir well and set aside320 g Warm water , 9 g Instant dry yeast, 30 g Honey, 30 g Olive oil
- Combine - In the bowl of a stand mixer with the dough hook attachment, combine the flour and salt. Add the yeast mixture and combine on medium-high speed until all the flour is incorporated. Scrape the sides of the bowl.600 g All-purpose flour, 9 g Salt
- Knead - Continue to knead on medium speed for 15 to 18 minutes until you have a soft, elastic dough. Pro tip - You can also knead by hand on a lightly floured surface for about 20 to 25 minutes. When you press the dough with your fingers - the dough should spring back.
- Rise - Shape the dough into a ball and place it in an oiled bowl. Cover with plastic wrap and rest in a warm place for about 60 to 90 minutes or until double in volume.Pro-tip - in winter you may need 90 minutes or more but in summer the dough may double in 45 minutes. If you can't attend to it at that moment. De-gas, reshape, and let double in volume again.
- Divide - When double in volume transfer to a well-dusted floured surface. De-gas, reshape into a ball. Then roll into a small log. Using a dough scraper divide this log into 4 portions and then each of those portions into 3 again. This should give you 12 portions. Shape each portion into a smooth ballPro-tip - I am making 12 pita bread but you can make these bigger by dividing the dough into fewer portions.
Roll, fill, bake
- Potato filling - Peel, cube, and boil potatoes in salted water. Drain and mash with a potato masher. Add all filling ingredients to a bowl and set aside.3 cups Mashed potato, 1/4 cup Onions, 1/2 tsp Garlic , 1/4 cup Parmesan cheese, 1/2 cup Parsley, 1/4 tsp Pepper, 1/2 tsp Salt
- Fill - Using a rolling pin, roll each dough ball into a 6-inch disc. Place the pita on a baking sheet lined with parchment paper. Place about 2 to 3 tbsp of the potato filling on one half of the pita. Lightly brush the edges with water and fold the other half over the potatoes. Press gently to hold the edges.
- Oven - Heat the oven to 425°F/ 220°C / Gas mark 7 for at least 20 mins. Pro tip - baking these on a hot pizza stone will make lovely crisp edges.
- Bake - Brush the proofed pitas with an egg wash. Sprinkle with black sesame seeds (white will also work). Place the baking tray on the center rack. Bake for 8 to 10 minutes until puffed up and golden.
- Cool them on a wire rack for 10 mins. Then keep them wrapped in a kitchen cloth/towel or cheesecloth to keep them soft.
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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